Gooey Monkey Bread (from scratch!)

Ooey, gooey monkey bread is pull-apart cinnamon-y goodness perfect for breakfast or dessert. The from-scratch sweet yeast bread is soft and tender, and a big drizzle of melted brown sugar butter takes this sticky bread to the next level.

When I’m developing recipes for the blog, some come easily, especially those family favorites that are in heavy rotation, while others are tested, tested, and tested. Because baking is truly a science, the ratio of wet ingredients to dry; cold ingredients to room temperature; or the amount of fat in a recipe can dramatically effect the outcome.

Well, let me tell you…today’s recipe was truly a labor of love. My goal was a gooey monkey bread, sticky and sweet, with loads of cinnamon flavor.The pull-apart sweet yeast bread needed to be soft and tender, deeply caramelized on the outside, with a buttery, brown sugar topping dripping down the sides.

And I’m happy to report…we got it!

I toyed with flours (bread flour was the winner), types of yeast, amounts of sugar and butter (loads). We ate our way through several monkey breads over the past few weeks and while none were bad, they just weren’t gooey enough. Until this one.

I knew when I flipped it out of the bundt pan that we were in business. And when we reached out and pulled off a cinnamon-y chunk to sample, monkey bread nirvana. Gooey and warm, sticky and sweet. My family may be monkey bread weary, but it was so worth it. And trust me, you’re going to love it. Just make sure you have a cold glass of milk at the ready.

Let’s make Gooey Monkey Bread (from scratch)!

Gather ingredients for the monkey bread.

Warm the milk, not too hot…just a little warmer than room temperature.

Whisk in the yeast, with a pinch of sugar, and let stand until foamy.

In a separate mixing bowl, beat the butter and sugar together.

Beat in the eggs, yeast mixture, and flour mixture using a paddle attachment until a shaggy dough is formed.

Switch to a dough hook and knead the dough until it is smooth, but still sticky. Turn it into a well oiled bowl, cover, and let sit until doubled in bulk.

Once doubled, turn out onto the counter or a large cutting board.

Flatten and stretch the dough using your hands to a 14×12 rectangle.

Use a pizza cutter or sharp knife to cut into 1 inch squares (you’ll have roughly 108 squares).

Butter a bundt or tube pan very generously with butter.

Combine cinnamon and sugar in a bowl. Roll the squares into balls (they don’t have to be perfect) and roll the balls in the cinnamon sugar mixture.

Stagger the balls in the prepared bundt pan as if you’re building a brick wall. Cover tightly and allow to rise until doubled in bulk.

Combine the butter, brown sugar, and cinnamon in a saucepan for the topping. Bring to a simmer and cook until the sugar is dissolved.

Pour the topping over the risen dough. Ease the topping to the bottom, pulling the dough gently aside.

Bake at 350 degrees F until browned and risen, about 35 mins.

Let the pan sit on a cooling rack for 5-10 mins, then place a plate over the top and invert. Loosen the edges if necessary before flipping. Serve warm!

Tips for success

Always make sure your yeast is activated (will foam slightly) before mixing it into the dough.

Don’t over-warm the milk or it will kill the yeast! 105 degrees F is optimal…use a kitchen thermometer to check the temp.

Let the dough rise in a warm place. In the colder months, I turn on the oven and let the dough rise on top of the stove. It could take 1 1/2 hours or up to 2 hours to double.

Don’t over-think rolling the balls. They can be pretty imperfect and will rise and puff on the second rise.

Nudge the topping around the risen dough so it coats the bottom of the pan.

It may seem like a lot of topping, but don’t cut back. The topping will coat the bread and it’s the right amount for that gooey top crust we’re looking for!

Use a knife to loosen the edges of the pan before flipping.

Monkey bread is best served warm. If serving after it’s cooled or if you have leftovers, rewarm it in the microwave until soft.

Ooey, gooey monkey bread is pull-apart cinnamon-y goodness perfect for breakfast or dessert. The from-scratch sweet yeast bread is soft and tender, and a big drizzle of melted brown sugar butter takes this sticky bread to the next level.

Heat the milk in a small saucepan over low heat to warm it to a bare simmer (about 105 degrees F). Remove from heat, pour into a small bowl, and whisk in the yeast and a pinch of sugar. Let the yeast mixture sit until it begins to activate and bubble, about 5 mins.

In the mixing bowl of a stand mixer (or a large mixing bowl) add the butter, and sugar and mix with a paddle attachment on medium speed until combined. Beat in the eggs, one at a time. Pour in the yeast mixture and mix (mixture will be clumpy).

Combine the salt with the flour and slowly add it into the yeast mixture while beating on low. Once combined (the mixture will be shaggy), switch to a dough hook and knead it until the dough is smooth, but still a little sticky, about 3-4 mins. (Alternatively, you can knead by hand on a lightly floured surface.)

Place the dough into a large bowl coated with vegetable or canola oil, turning once to coat. Cover tightly with plastic wrap and place in a warm spot to rise until it has doubled in bulk, about 1 1/2 hours.

Combine the sugar and cinnamon for the coating in a small bowl and butter a bundt or tube pan well with butter.

Once the dough has doubled, turn it out onto the counter or large cutting board and punch it down slightly and flatten it into a large rectangle (about 14x12 inches) with your hands.

Cut the dough into squares using a pizza cutter or sharp knife, measuring roughly 1 inch each (you should have about 108 squares). Roll each square into a ball (doesn't need to be perfect) and toss a few balls at a time in the cinnamon sugar mixture.

Layer the balls in the prepared bundt pan, staggering them as if you're building a brick wall. Cover tightly with plastic wrap and place in a warm spot to rise until the balls have puffed and risen until doubled in bulk, about 1 1/2 hours.

Preheat the oven to 350 degrees. Combine the butter, brown sugar, and cinnamon in a small saucepan and bring to a simmer over medium heat. Stir until sugar is dissolved and pour the mixture over the dough.

Place the pan on a lined sheet pan (to catch any drips) and bake until golden brown and caramelized, about 35 mins. Let cool in the pan slightly, about 5-10 mins, then turn out onto a serving plate, allowing the brown sugar coating to drip down the sides. Serve warm.

Recipe Notes

Always make sure your yeast is activated (will foam slightly) before mixing it into the dough.

Don't over-warm the milk or it will kill the yeast! 105 degrees F is optimal...use a kitchen thermometer to check the temp.

Let the dough rise in a warm place. In the colder months, I turn on the oven and let the dough rise on top of the stove. It could take 1 1/2 hours or up to 2 hours to double.

Don't over-think rolling the balls. They can be pretty imperfect and will rise and puff on the second rise.

Nudge the topping around the risen dough so it coats the bottom of the pan.

It may seem like a lot of topping, but don't cut back. The topping will coat the bread and it's the right amount for that gooey top crust we're looking for!

Use a knife to loosen the edges of the pan before flipping.

Monkey bread is best served warm. If serving after it's cooled or if you have leftovers, rewarm it in the microwave until soft.

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HEY THERE, I’M CATHY.

My food philosophy is simple: everything in moderation. Sweet, savory, healthy, decadent…food, like life, is all about balance. I rely on my background as a trained chef/mom to create family-friendly recipes that will inspire you to cook, not complicate your life.